Sundal is made as an offering (prasadam) during Navaratri and Maha Sivaratri festivals.
Soaking time: 6 hours
Preparation time : 20 mts
Chickpeas/senagalu: 1 cup1Oil: 1 teaspoon
Mustard seeds: 1/2 teaspoon
Cumin seeds: 1/4 teaspoon
Urad dal: 1/4 teaspoon
Chana dal: 1/4 teaspoon
Dried red chilli: 2
Asafoetida: 1 pinch (optional)
Oinon: 1; small, finely chopped (optional)
Curry leaves: 1 twig
Coconut: 1 tablespoon; grated (optional)
1. Pressure cook chick peas along with sufficient water and salt till soft.
2. Drizzle oil in a pan. Heat the oil on medium flame. Add mustard seeds and let them splutter.
3. Add the cumin seeds and dals. As the dal turns lightly red, add the onion, asafoetida, chillis and curry leaves. Saute for 10 secs.
4. Add the cooked chick peas and mix gently. Adjust salt, sprinkle grated coconut. Mix well and turn off heat.
Facts about Chickpeas: Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated. (Source of information: Wikipedia)